we have food at home.

~ingredients: 

• 8 oz white fish (using swai in this recipe) 
• 1 tsp shaoxing wine
• 1/2 tsp salt
• 1/2 tsp white pepper
• 1/2 tsp garlic powder
• 1 egg 
• 1/3 cup cornstarch
• 1 green onion (sliced) 
• 1 cup neutral oil for frying 

~sauce ingredients

• 1 can cream corn
• 3 cloves garlic (minced)
• 1/4 white onion (minced) (or shallot) 
• 1/2 cup water
• 1 tsp chicken bouillon 
• 1/2 tsp white pepper
• 1 tsp corn starch
• sesame oil

~instructions:

1. Pat dry your fish and slice into 2 inch pieces. Place into a bowl.
2. To the fish, add shaoxing wine, salt, white pepper, garlic powder, egg, and cornstarch. Mix together with your hands, making sure each piece is coated with the mixture. Set aside.
3. While the fish marinates, mince the garlic and onion (or shallot). 
4. Heat up a wok on high heat, with oil to 350F. Once hot, add the fish into the oil and fry 3 minutes, before flipping and frying another 3 minutes. End result will be a golden crust. Remove and set aside over a wire rack or plate lined with a paper towel.
5. Pour out any excess oil into a heat-safe bowl, this can be reused in future cooking.
6. In the same wok, add back a tbsp of oil. 
7. Throw in the minced garlic and shallot to toast for 30 seconds. Then, add the can of cream corn, water, chicken bouillon, and white pepper. 
8. Simmer the sauce and in a separate bowl, mix together 1 tsp corn starch with 1 tbsp of water to make a corn starch slurry. 
9. Pour the slurry into the corn mixture and mix until thickened. Turn off the fire and top with sesame oil and green onion. 
10. To serve, plate your rice and fried fish, then top with the cream corn sauce. Enjoy!